Gluten-Free Pumpkin Muffins Recipe (Vegan Option)
Halloween season also means pumpkin season! It’s that magical time of year when everything is infused with the warm, cozy flavors of fall, and the spooky excitement is in the air. As you carve your jack-o’-lanterns and prepare your costumes, why not whip up a batch of delicious, moist gluten-free pumpkin muffins? These muffins are not only easy to make, but they’re also packed with flavor, tender texture, and a hint of sweetness that’s perfect for those crisp autumn mornings or a Halloween treat. Whether you’re looking for a healthy pumpkin muffin option or something to indulge in with a cup of spiced cider, this gluten-free pumpkin muffin recipe is sure to become one of your favorite recipes. Plus, there’s a vegan option for those who prefer to skip the eggs and dairy—perfect for catering to all the little goblins at your Halloween party.
A Little Story Before We Begin
I remember the first time I baked these gluten-free pumpkin muffins. It was a chilly October morning, and the leaves were just starting to turn golden. My kitchen smelled like a blend of warm fall spices, and as the muffins baked, I couldn’t help but sneak a peek into the oven every few minutes. When they finally came out, I was thrilled—they were soft, fluffy, and had the perfect pumpkin flavor. I shared them with friends and family, and they quickly became a favorite. Now, I make them every year around Halloween, and they always bring back memories of that cozy morning. I’m excited to share this recipe with you today, and I hope it brings a little bit of that autumn magic into your home too.
Ingredients for Gluten-Free Pumpkin Muffins
Before we dive into the recipe, let’s talk about the key ingredients that make these muffins so special. For this gluten-free pumpkin muffin recipe, you’ll need:
- Gluten-Free Flour Blend: A blend like Bob’s Red Mill works perfectly.
- Almond Flour: Adds a tender crumb and rich flavor.
- Oat Flour: Helps with the moist texture.
- Pumpkin Pie Filling: Gives the muffins that classic pumpkin flavor.
- Coconut Sugar: For a subtle sweetness.
- Brown Sugar: Adds moisture and richness.
- Pumpkin Spice: The perfect way to bring warm fall spices into the mix.
- Flax Eggs: For a vegan option.
- Coconut Oil: Keeps the muffins moist and flavorful.
Equipment You’ll Need
To get started, make sure you have the following equipment on hand:
- Muffin Tin: Essential for shaping the muffins.
- Mixing Bowls: You’ll need separate bowls for wet and dry ingredients.
- Measuring Cup: Accurate measurements are key for the best results.
- Muffin Cups: For easy removal and less mess.
- Kitchen Scale: To ensure your ingredients are spot-on.
- Wire Rack: To cool the muffins evenly.
- Cookie Scoop: For evenly portioned muffins.
- Toaster Oven: Optional, but great for small batches.
The Gluten-Free Pumpkin Muffins Recipe
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Nutritional Content (Per Muffin):
- Calories: 180
- Carbs: 22g
- Protein: 3g
- Fat: 8g
- Fiber: 3g
- Sugar: 12g
Step-by-Step Instructions
- Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line your muffin tin with muffin cups or lightly grease it with coconut oil. - Mix the Dry Ingredients:
In a large bowl, combine 1 cup of gluten-free flour blend, 1/2 cup of almond flour, 1/4 cup of oat flour, 1/2 teaspoon of xanthan gum, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. Whisk them together until well mixed. - Prepare the Wet Ingredients:
In a separate bowl, whisk together 1 cup of pumpkin pie filling, 1/2 cup of coconut sugar, 1/4 cup of brown sugar, 1/3 cup of melted coconut oil, 1/4 cup of maple syrup, and 1 flax egg (or chia egg for a nut-free option). Make sure everything is at room temperature to prevent the coconut oil from solidifying. - Combine the Mixtures:
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, as this can make the muffins tough. - Add the Extras:
Fold in 1/2 cup of chocolate chips, if desired, or a handful of pumpkin seeds for some crunch. These extras give the muffins an added touch of flavor and texture. - Scoop the Batter:
Use your cookie scoop to evenly distribute the batter into the muffin tin. Fill each cup about three-quarters full to allow room for the muffins to rise. - Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can enjoy these gluten-free pumpkin muffins as is, or top them with your favorite frosting.
Vegan Pumpkin Muffins Variation
For those following a vegan diet, these muffins can easily be adapted. Simply replace the eggs with flax eggs or chia eggs and use a dairy-free chocolate chip option. The result? Perfectly moist gluten-free pumpkin muffins that are also vegan-friendly!
Frosting Recipe
If you’re in the mood for a little extra sweetness, this frosting recipe pairs perfectly with the gluten-free pumpkin muffins.
Ingredients:
- 1/2 cup coconut milk (canned, full-fat)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions:
- Whip the Coconut Milk:
In a mixing bowl, whip the coconut milk until it becomes light and fluffy. - Add the Sweeteners:
Slowly add in the maple syrup and vanilla extract, continuing to whip until combined. - Incorporate the Sugar:
Gradually add the powdered sugar, whipping until the frosting reaches your desired consistency. - Frost the Muffins:
Once your gluten free pumpkin muffins have cooled, spread the frosting on top. You can sprinkle a little cinnamon sugar for added flair.
Storing Your Gluten-Free Pumpkin Muffins
To keep your gluten-free muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins in a freezer-safe bag for up to three months. Simply thaw them at room temperature or pop them in a toaster oven to warm them up.
Tips for the Best Gluten-Free Pumpkin Muffins
- Use Homemade Pumpkin Puree:
For a richer pumpkin flavor, try making your own pumpkin puree at home. It’s simple, and the fresh pumpkin really makes a difference. - Don’t Skip the Xanthan Gum:
This key ingredient helps give gluten-free baked goods their structure, so don’t leave it out. - Measure Precisely:
Use a kitchen scale to measure your ingredients for the best results. Gluten-free baking can be finicky, so precision is important. - Experiment with Spices:
If you love warm fall spices, feel free to add a little extra cinnamon or nutmeg to your muffins.
Healthy Pumpkin Muffins Option
Looking for a healthier version? You can reduce the amount of sugar and substitute coconut sugar with a more natural sweetener like honey or agave syrup. You can also add some almond meal to the mix for added protein and a nutty flavor.
Pumpkin Seeds Topping
For an extra crunch, sprinkle some pumpkin seeds on top of the muffins before baking. They not only add texture but also enhance the pumpkin flavor.
Why These Gluten-Free Pumpkin Muffins Are a Must-Try
These gluten-free pumpkin muffins are the perfect way to embrace the fall season. Whether you’re enjoying them as a quick breakfast, a snack, or a dessert, they are sure to satisfy your pumpkin cravings. Plus, with the vegan option, they’re inclusive of everyone’s dietary needs.
Discover other vegan and/or gluten-free recipes below:
Best Pumpkin Banana Muffins Recipe (Vegan Option)
Best Dairy-Free Vanilla Cupcakes (Gluten-Free Option)
Easy Vegan Eclair Recipe (With Gluten-Free Option)
Keto Vegan Chocolate Chip Cookies | Sugar & Gluten Free
30 Spooky Halloween Food Ideas: Vegan & Gluten-Free
Conclusion
As Halloween night approaches and the air fills with the scent of pumpkin spice, these gluten-free pumpkin muffins are the perfect treat to enjoy between trick-or-treaters. They’re easy to make, full of flavor, and perfect for sharing with friends and family—or for keeping all to yourself as you settle in for a spooky movie marathon. Whether you stick to the classic recipe or try the vegan variation, I’m confident these delicious pumpkin muffins will become a go-to in your kitchen this time of year. So, grab your mixing bowls, preheat that oven, and let’s get baking before the ghosts and goblins come knocking!
FAQs
1. Can I use almond flour instead of a gluten-free flour blend?
Yes, but it will change the texture. Almond flour gives a denser, moister muffin, so I recommend using a mix of almond flour and gluten-free flour blend for the best results.
2. How can I make these muffins paleo?
To make paleo pumpkin muffins, use almond flour and coconut flour in place of the gluten-free flour blend, and substitute the sugars with coconut sugar or maple syrup.
3. Can I add mix-ins like chocolate chips or nuts?
Definitely! Chocolate chips, nuts, or even dried cranberries are great additions. Just fold them into the batter before scooping it into the muffin tin.
4. How should I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to three days. They can also be frozen for up to three months.
5. Can I make these gluten-free pumpkin muffins without sugar?
Yes, you can substitute the sugars with a sugar-free sweetener like stevia or monk fruit. However, this may alter the taste and texture slightly.
Enjoy your baking and have a spook-tacular Halloween!
Printable Recipe Card
Gluten-Free Pumpkin Muffins Recipe (Vegan Option)
Equipment
- Muffin Tin: Essential for shaping the muffins.
- Mixing Bowls: You’ll need separate bowls for wet and dry ingredients.
- Measuring Cup: Accurate measurements are key for the best results.
- Muffin Cups: For easy removal and less mess.
- Kitchen Scale: To ensure your ingredients are spot-on.
- Wire Rack: To cool the muffins evenly.
- Cookie Scoop: For evenly portioned muffins.
- Toaster Oven: Optional, but great for small batches.
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour blend
- 1/2 cup almond flour
- 1/4 cup oat flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
Wet Ingredients:
- 1 cup pumpkin pie filling
- 1/2 cup coconut sugar
- 1/4 cup brown sugar
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 flax egg or chia egg for vegan option
Optional
- 1/2 cup chocolate chips
- 1 handful pumpkin seeds
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your muffin tin with muffin cups or lightly grease it with coconut oil.
- Mix the Dry Ingredients: In a large bowl, combine 1 cup of gluten-free flour blend, 1/2 cup of almond flour, 1/4 cup of oat flour, 1/2 teaspoon of xanthan gum, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 2 teaspoons of pumpkin pie spice. Whisk them together until well mixed.
- Prepare the Wet Ingredients: In a separate bowl, whisk together 1 cup of pumpkin pie filling, 1/2 cup of coconut sugar, 1/4 cup of brown sugar, 1/3 cup of melted coconut oil, 1/4 cup of maple syrup, and 1 flax egg (or chia egg for a nut-free option). Make sure everything is at room temperature to prevent the coconut oil from solidifying.
- Combine the Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, as this can make the muffins tough.
- Add the Extras: Fold in 1/2 cup of chocolate chips, if desired, or a handful of pumpkin seeds for some crunch. These extras give the muffins an added touch of flavor and texture.
- Scoop the Batter: Use your cookie scoop to evenly distribute the batter into the muffin tin. Fill each cup about three-quarters full to allow room for the muffins to rise.
- Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can enjoy these gluten-free pumpkin muffins as is, or top them with your favorite frosting.
